Chris T.


A great way to use leftover pasta and this recipe is so easy to add different vegetables and/or cheeses that you could make it differently each time if you like....I have added bacon, ham ,pancetta,etc and it is great.


★★★★★ 1 vote

10 Min


  • 1/2 c
    chopped peppers (or onions, tomatoes, mushrooms, scallion, etc)
  • 2 Tbsp
    olive oil
  • 1 Tbsp
  • 6
  • 1/4 c
  • 1/3 c
    grated parmesan cheese
  • 1/2 tsp
    dried basil leaves
  • ·
    salt and pepper to taste
  • 1-2 c
    cooked fettucine or spaghetti chopped up a bit
  • 1 c
    shredded mozzarella cheese(or your favorite cheese...i love it with pepper jack or swiss when i make it with ham in it)
  • 1/4 c
    grated parmesan cheese



  1. Preheat broiler. In cast iron skillet(or one that you can use under the broiler safely) over medium heat, heat olive oil and butter until melted and foamy. Add bell pepper or whatever vegetable you are using; cook over medium heat until crisp tender.
  2. Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, and basil.
    Add pasta to egg mixture and stir gently. Add egg mixture to skillet; arrange pasta in an even layer.
  3. Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with shredded cheese and 1/4 cup Parmesan cheese.
  4. Place pan under broiler, about 4-5" from heat source, and cook for 5-10 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and cut into wedges; serve immediately.

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